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S P O N S O R E D C O N T E N T 2 0 1 8 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • 2 5
R
enovation is difficult for any
restaurant, but doing it in New
York City presents a whole dif-
ferent set of challenges. Alta Calidad is a
Mexican-inspired concept in Brooklyn which
recently underwent a renovation, and Chef/
Owner Akhtar Nawab talks about it.
Was your renovation front or back of house?
Akhtar Nawab: I would say 95 percent
front of house, 5 percent back. It was
actually a ramen bar before we acquired
the space. It had one long bar going
through the center. We cut the bar way
down so it only seats eight. We added
low-top, communal and high-top tables.
What that did was create an "elevation"
between the high-tops and low-tops, so it
gave a little more "visual texture" and made
it feel like a bigger restaurant.
Did you have downtime?
AN: We built this place in three months; we
had a little bit of downtime. I've built a lot of
restaurants in New York, and historically, you
have six to 10 months downtime. New York
permitting is a little complicated. No matter
what happens, there's always some degree
of downtime.
Any surprises in your renovation?
AN: Cutting that bar in half really allowed
more space for people to congregate. It
made the space feel more inviting and
welcome. And we ended up cutting a hole
in the wall and exposing a portion of the
kitchen, which made it feel more like a living-
room environment.
No matter where you are, the stories on
the following pages can help if you're think-
ing about renovating.
Great
Makeover
The
A variety of table heights adds visual interest. Photo Courtesy of Liz Clayman